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KMID : 1134819970260020261
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 2 p.261 ~ p.269
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Effect of Ascorbic Acid or BHA on the Formation of Cholesterol Oxidation Products during Storage of Salted Mackerel, Scomber japonicus
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Kim Yoon-Sook
Lee Il-Sook
Lee Joo-Hee
Sung Nak-Ju
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Abstract
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The autoxidation of cholesterol and lipid was investigated in mackerel during its salting for 50 days. Furthermore, the effects of antioxidants such as ascorbic acid and BHA on their autoxidation were studied. The cholesterol of mackerel during salting was continuously decreased. Its content was quantified by 23.3㎎/100g in salted control sample after 50 days and that is only about 33% of total cholesterol content in fresh mackerel. The addition of BHA in mackerel during salting inhibited cholesterol oxidation more effectively than ascorbic acid. 7-Ketocholesterol, unique cholesterol oxidation products was detected in this experiment and malonaldehyde, one of lipid oxidation products, contineuosly increased in control sample all the salting days by the almost same pattern but in the additive samples of ascorbic acid or BHA by different patterns, respectively. BHA was more effective antioxidant against cholesterol and lipid autoxidation than ascorbic acid.
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KEYWORD
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cholesterol, salted mackerel, 7-ketocholesterol, ascorbic acid, BHA
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